Easy Crock Pot Roasted Chicken w/ Lemon Parsley Butter (Low Carb)

As promised, here is another easy and delicious crockpot recipe! I get questions often from people who live in small apartments or dorm rooms about how to cook healthy low carb recipes without a full kitchen. Most of them are using a microwave, toaster oven and maybe a hot plate to make their meals. Enter the crock pot! Not only can you cook an entire meal in it, but you can set it in the morning and go to class or work and come home to dinner all finished and ready to go.

What’s also great is that crock pots (aka. slow cookers) also come in different sizes. So if you’re cooking for yourself, and you don’t want to make gargantuan quantities, you can purchase a small one, whereas if you have roommates or a family, you can feed everyone out of a 5 or 6 quart crock pot. Another great thing for the college kid on a tight budget is that crock pots are cheap. You can get them with bells and whistles for more, but a simple crock pot can be purchased for as little as $20. I do recommend getting one with a timed preset, so that if you are cooking a dish that needs only 3 hours and you’re going to be gone all day, it will switch to a keep warm setting automatically when it’s done. Here is a great one on Amazon for $49.00 that will even cook meat to the correct internal temperature with a probe that you insert into your roast when you start it – very cool!

So, you’ve got your crock pot – now what? This is the perfect recipe for the newbie, because you don’t have to do anything but put the ingredients into the pot and set it. Cooking the chicken this way results in the most meltingly tender and juicy meat ever! Granted, you sacrifice the crispy brown exterior you’d get by roasting it in the oven, but I think what you sacrifice in beauty, you make up for in flavor and texture – not to mention convenience! I chose to make my lemon parsley butter (ghee if you’re doing the Whole 30) in a separate pan and pour it over the chicken after taking it out of the crock pot. But you could just as easily spoon out some of the broth from the pot and then add your lemon, parsley and butter to it and keep it in there until melted – then stir it together and serve with your bird. This would be perfect served with some cauliflower puree and a green salad – maybe a nice glass of white wine if your eating plan allows it. Enjoy!

Ingredients

Instructions

Rinse and pat dry your chicken – also be sure to remove any innards and discard. Rub all over with salt and pepper. Place the bird in the center of the crockpot and pour the water into the pot with it. The liquid should just cover the bottom so if you are using a very large pot, increase water by another 1/2 cup if necessary. Cook on High for about 3 hours – longer if you are cooking a larger bird. Internal temperature should be 165 degrees (F) at the thickest part of the thigh. If you don’t have a thermometer, just ensure that the juices are clear and the meat isn’t pink.

Before serving either add the butter, parsley and lemon slices to the pot for ten minutes, or cook them in a small saucepan until the butter has melted and the lemons darken in color. Then pour over your bird before serving.

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I do this in a pressure cooker with the butter, roasted garlic, fresh sage and lemon slices under the skin. It is awesome. Instead of water, I add dry white wine. I split the juice, half to pour over chicken when it has rested and cut on platter and half to mix with Knorr’s Hollandaise packet for my low carb vegetables or cauliflower mash. Awesome!

I cannot wait to try this. I’m making it tomorrow! Do you think I’m able to Cook on low for 6 hours vs the high for 3 hours as you suggested?? I don’t have an automatic crock pot and I’m not sure I’ll be able to stop home To turn it to warm. What do you think? Thanks!

Sometimes they pin and sometimes they don’t and nobody seems to be able to figure it out for me! If you go to my I Breathe I’m Hungry board on Pinterest, I have all of my recipes pinned there and you can pin them from there until I get this issue addressed! Thanks!

Hello! I am brand new to your site and have been browsing around and came to this recipe. I’m wondering if 18 g fat is considered to be on the higher side of a serving. Is that all from the butter, or would that include something else? Thank you!

Thanks for the recipe! My husband & I just started the Whole30, and the kiddos too. Well, them kinda… Today was officially day 2, and boy, oh boy, did we have a meltdown about the lack of a pb&j in the lunch box. Yikes.

Good for you for getting your entire family to eat healthier! The first week is always the hardest – just try to substitute Whole 30 approved things that they enjoy like nuts and fresh fruit and they’ll get used to it! Hope you enjoy the chicken – it’s a real crowd pleaser and so easy! You can serve it with sweet potato or roasted parsnips to round it out – and whatever other veggies your family likes! Hang in there, it will be worth it in the end! :)

[…] just around the corner, but I’ve had lemons on the brain for weeks now. It started with the Easy Crock Pot Lemon Chicken a couple of weeks ago, then I made the Low Carb Avgolemeno (Greek Lemon Chicken Soup) last week, […]

[…] dinner & lunch get knocked out for the family the better!!! You can not go wrong with a simple chicken recipe like this, and for all the crock pot users out there, we all know how the chicken is going to turn […]

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My name is Mellissa Sevigny, and I use my culinary powers for good here at IBIH by creating delicious and satisfying low carb & keto recipes. If you’re looking to lose weight, feel amazing, AND eat some of the best food you’ve ever tasted – you’ve come to the right place. Welcome! Dig deeper →